Southwestern Pork Tenderloin with Soy Succotash

Southwestern Pork Tenderloin with Soy Succotash

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"For a fresh and hearty dinner the whole family will enjoy, prepare this protein-packed dish in just 30 minutes!"
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30 m servings 426 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Southwestern Pork Tenderloin: Preheat oven to 350 degrees F.
  2. Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin.
  3. Heat oil in large ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.
  4. Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155 degrees F. Remove from oven and cool 5 minutes before slicing into medallions.
  5. Soy Succotash: Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl.
  6. Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm.
  7. Makes 4 cups succotash.



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